Stollen

This quintessential German Christmas bread is one of the all-time best treats from the Bakehouse and has an all-star list of ingredients. We’ve been making it since 1993, and we can’t imagine Christmas without it. It is a bit of a project in that there are numerous steps, but none of them is actually difficult. They just take time. The dried fruit needs to be macerated the day before, and then it takes about four hours of total time before baking, only two of which are actual work time.